Lemon Tart

I was given a lot of lemons and did not know what to do with them. I then made this tart. It is really lemony. I like it. Next time I will try a nut crust by replacing like 1/4 cup of all purpose flour with ground nuts.

Lemon Tart

Crust

1 cup all purpuse flour

¼ cup cake flour

1 tablespoon sugar

½ teaspoon baking powder

¼ teaspoon salt

3 tablespoons unsalted butter, cold and cut into ½ inch cubes

2 tablespoons olive oil
3 tablespoons water, ice cold

Filling
3 eggs
3 yolks
½ cup sugar
Zest of 2 lemons
¾ cup lemon juice
¾ cup heavy cream

For the crust, combine the dry ingredients in a food processor and pulse to combine. Add the butter and pulse 5 times (you want to see chunks of butter). Add the oil and water and pulse just until little pebbles of dough form (a ball will NOT form). Do not overwork the dough. Dump onto a rolling surface and form into a ball. Roll out to a circle and line a buttered tart shell.

Put the tart on a baking sheet and bake at 350 F until the crust is lightly golden brown.

While the crust bakes make the filling. Combine eggs, yolks and sugar and stir to combine with a whisk. Add the zest of lemons and juice and whisk again. Then add the heavy cream and stir to combine.

When the crust is ready, pour the filling into the hot crust and return to the oven for 20 to 25 minutes. The tart is done when the filling does not jiggle. Remove and cool at room temperature and then cover with plastic wrap and refrigirate for a couple of hours.

Serve with whipped cream.